Pina Colada Ice Cream Recipes

Steps:

• Combine cream of coconut, pineapple, ice cream, coconut, and rum in an blender. Process until smooth.
• Gradually add ice, processing until mixture is smooth and thickened. Pour into stemmed glasses and sprinkle with additional coconut.

Steps:

• Puree pineaples with food processor.
• With mixer, mix together with all remaining ingredients until sugar disolves.
• Pour into frozen canister of ice cream machine, mix for approximately 45 minutes.
• Freeze for approximately 4 hours.
• Serve with fresh pineaple.

Steps:

• Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices.

Steps:

• In a small saucepan, heat the butter. Add the sugar and ginger. Stir together until the sugar dissolves. Continue to stir until the sugar starts turning light brown, about 3 to 4 minutes. Add the pineapple chunks, toss to coat, and saute for 2 to 3 minutes to warm the pineapple through.
• Scoop ice cream into each of 4 ice cream dishes.
• Remove the pan from the heat, and add the rum. Using a kitchen torch or igniter, flame the rum, tossing pineapple quickly to extinguish the flames.
• Pour the pineapple flambe over the ice cream, garnish with a maraschino cherry and a ginger cookie.

Steps:

• Combine the frozen pineapple chunks and cream of coconut in a food processor and process until thick and smooth.
• Transfer the mixture to a loaf pan. Cover with plastic wrap and freeze until firm, at least 8 hours or overnight.
• Meanwhile, toast the coconut for topping: Preheat the oven to 325˚ F. Spread the coconut on a baking sheet and bake, stirring occasionally, until lightly golden, 10 to 12 minutes. Let cool.
• Scoop the "nice" cream into bowls and top with the toasted coconut.

Steps:

• Mix ingredients in blender until smooth; pour into glasses; garnish with pineapple wedges and maraschino cherries if desired.
• Note: This recipe is my adaptation of "The Authentic Piña Colada" printed on back of the Coco Lopez Real Cream of Coconut® can, which is the same as this but uses all (3 ounces) regular rum only ~ It's a great drink but I just love the inclusion of part coconut rum to make it even better!

Steps:

• Purée pineapple and rum in a blender until smooth.
• Meanwhile, let ice cream sit at room temperature until soft enough to scoop, 5-10 minutes. Transfer 1 pint to loaf pan, spreading into an even layer with a spoon. Dollop half of pineapple mixture over ice cream. Top with second pint of ice cream, spreading into an even layer with spoon. Dollop remaining pineapple mixture over.
• Tightly wrap with plastic and freeze until cold, at least 2 hours. Serve topped with cherries, if desired.
• Do Ahead
• Ice cream can be made 3 months ahead. Keep frozen.

Steps:

• Add rum, pineapple juice, half & half, coconut cream, and ice to a blender.
• Blend mixture until smooth.
• Pour into a chilled hurricane glass; garnish with pineapple wedge.

Steps:

• Pulse all the ingredients along with a handful of ice in a blender until smooth. Pour into a tall glass and garnish as you like.

Steps:

• Mix liquids with sugar, stirring until sugar is dissolved.
• Pour into freezer container of ice cream maker and proceed however your machine's directions state.
• Add fruit for last 5 minutes.
• Allow to mature in freezer for an additional hour before serving.
• (Cooking time does NOT include the extra time in the freezer!).